Description
Prepare a fresh, crunchy slaw featuring chickpeas coated in a savory sesame ginger dressing. This recipe is quick to make and works well for meal preparation.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup shelled edamame (cooked or frozen/thawed)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon toasted sesame seeds for garnish
Instructions
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey or maple syrup, grated ginger, and minced garlic to make the dressing. Set aside.
- In a large bowl, combine the rinsed chickpeas, shredded green cabbage, shredded purple cabbage, shredded carrots, sliced red bell pepper, and edamame.
- Pour the prepared dressing over the vegetable and chickpea mixture.
- Toss all ingredients gently until everything is evenly coated with the dressing.
- Stir in the chopped fresh cilantro.
- Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
- Garnish with toasted sesame seeds before serving.
Notes
- For a gluten-free version, use tamari instead of soy sauce in the dressing.
- If you prefer a softer texture, lightly mash about one-third of the chickpeas before adding them to the slaw.
- This slaw keeps well in the refrigerator for up to three days when stored in an airtight container.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 11
- Protein: 13
- Cholesterol: 0